Roasted Fennel, Garlic and Herb Puree with Golden Beet Medallions

August 23, 2016

This fennel puree is truly divine and so creamy and rich. It makes an excellent accompaniment to the earthy and sweet golden beet.

As you can see, I had a bit of a… “moment” while choosing who to highlight in this scenario.

Beet?

Fennel puree??

Of course, the fennel puree is really the star here, but introduced with fussy and loud partner, and this puree fails to shine.

So there we have it…

The best of both worlds.

Both of them, the roasted beet, and the fennel puree, getting their moment of stardom.

The roasted beet, will forever be a friend to me, for its subtle elegance. So simple. Yet divine.

And then, oh… my dear friend– the fennel.

Fennel and I have had a love affair for years. When roasted, those classically characteristic (and sometimes unwelcome) licorice attributes fade away, and we are then left with a new something– so sweet and luscious…

It’s spectacular.

So dive on in, friends.

Ingredients:

Fennel Puree

2 cups fennel bulb, roughly chopped, (about 2 small-medium bulbs)

3 large garlic cloves, roasted

1 tbsp fresh basil leaves

1 tbsp fresh parsley leaves

1/2 tbsp lemon juice, fresh

1 tbsp olive oil

1/4 tsp sea salt, divided

1/4 tsp fresh ground black pepper

Method:

Preheat oven to 400 degrees. Lightly toss fennel bulbs and whole garlic cloves in 1/4 tsp sea salt and then lay out on a non-stick baking tray. Bake for 28-32 minutes, until fennel is tender and browning at the edges. Garlic should be tender, as if barely steamed. Remove from oven and set to the side to cool.

In a food processor or blender, combine remaining ingredients and pulse until well combined. Set aside.

Golden Beet Medallions

2 large golden beets, rinsed, top and bottom trimmed off

1/8 cup, fennel sprigs

Method:

Preheat oven to 400 degrees. Wrap each beet in foil (optional) and place on a baking sheet. Roast in oven for 40 minutes and then turn off oven, allowing to continue baking for another 40 minutes. (Alternatively, bake for 90 minutes at 375). When cooled and finished, beet skin should easily peel off in your hands. Slice into 1/2 inch rounds, or “medallions,” plate, and then top each medallion with fennel puree.

Finish with fresh fennel sprigs.

Note: Each of these dishes can be made in advance and stored in a glass sealed container, for 3 days. Allow to come to room temperature before storing in the fridge.